I’m pretty obsessed with some things both in and out of the culinary world. I’ve already told you about my nail polish obsession. It’s kind of my favorite thing on Earth. My collection continues to grow too. I’m equally obsessed with makeup. Eye shadow, lipstick, glitter powder. Lots and lots of glitter powder. There’s actually glitter on pretty much everything in my house because I wear so much of it! Glitter makes the world a better place! And then there are shoes, handbags, and clothes. It’s actually pretty safe to say I’m fashion obsessed.
I’m also obsessed with lots of TV shows, like Grey’s Anatomy. I got tired of it for awhile, but now I spend my days looking forward to Thursday night. I’m also known to watch repeats during the day when talk shows aren’t new. Speaking of which, I happen to be majorly talk show obsessed too. I have my whole day planned out with Rachael Ray, The View, The Chew, The Talk, Ellen, and Queen Latifah. I swear I work while I watch!
And you’ve probably noticed by now that I’m absolutely ub-sessed with caramel and apples. It’s one of my favorite flavor combinations, along with peanut butter and marshmallows. I’ve made Caramel Apples, Caramel Apple Sheet Cake, Salted Caramel Apple Pie, and now I present Caramel Apple Bundt Cake.
To celebrate this week’s Got You Covered Sunday Supper theme, I couldn’t think of a better dish than a super moist bundt cake full of tons of chopped apples and then covered with a decadent caramel sauce. The caramelized, brown crust on the cake gives great flavor and a little texture. Oh, and that caramel sauce. It’s silky smooth and enhanced with toasted pecans. This is great warm or room temperature and is even better after a little while in the freezer. It’s safe to say my obsession with caramel and apple isn’t going to end any time soon!
3 cups all-purpose flour
1 1/3 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
5 heaping cups apples, peeled, cored, and roughly chopped (I used Honeycrisp and Gala, but use what you love)
3 large eggs
½ cup vegetable oil
½ cup sour cream
1 lemon, juiced and zested
¼ cup bourbon
1 tablespoon pure vanilla extract
½ cup granulated sugar
1 tablespoon light corn syrup
2 tablespoons water
½ cup heavy cream
¾ cup toasted pecans
1 teaspoon pure vanilla extract
Make the cake. Preheat oven to 350 degrees F. Butter and flour the bundt pan.
In a large bowl, stir together flour, sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt.
In a medium bowl, whisk together eggs and oil. Add sour cream, lemon juice and zest, bourbon, and vanilla and whisk to combine. Pour the egg mixture into the dry ingredients and stir until a batter is formed. Stir in the apples.
Pour the batter into the prepared bundt pan and bake for about 1 hour 15 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs. Rotate the cake halfway through baking. Allow the cake to cool 30 minutes in the pan before inverting it onto a cake plate to cool completely. It may also be served warm!
Make the caramel. In a medium saucepan, stir together sugar, corn syrup, and water over medium heat. Bring to a boil and stop stirring. Cook, swirling occasionally, until the mixture is dark amber colored. Remove the pan from the heat and carefully add the cream. Be careful as the mixture will bubble up. Stir in the pecans and vanilla. Cool caramel about 5 minutes before pouring over cake.
Cake without caramel may be stored in an airtight container at room temperature for up to 3 days. Cake with caramel should be served immediately. Cake may be frozen in pieces with or without caramel for up to 3 months. It should be wrapped in parchment and foil and placed in a zipper bag. It may be thawed in a 350 degree F oven for about 20 minutes.
Recipe adapted from Food Network Kitchens
Don’t miss the other Sunday Supper dishes!
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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